Deba means "short fat tooth" and this aptly describes the shape of this knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. The deba is a traditional Japanese blade that is only sharpened on one side. This is called "single bevel." Don't let the shape and weight of a deba fool you--they are nimble and precise. Choose the length of your deba based on the size of fish you'll be butchering most often.
The Kitaoka Damascus Deba is a very traditional Japanese knife made by one of the finest knife makers from Takefu Village, Echizen in Fukui Prefecture. Hideo Kitaoka was born in 1950 and has been making high quality blades for over 30 years. He is especially known for his artful Suminagashi (Damascus) cladding. In the case of these knives he uses 12 layers of a soft carbon steel over a core of Hitachi White Paper #1.
The blades are sharpened on one side and are therefore exclusively suited to right-handed users only. (We also carry Kitaoka knives made for left-handed users.) These knives are finished with an octagonal shaped Japanese style rosewood handle and black pakka wood collar--A nice modern look for a traditional handle.
Weight: 10 ounces
Blade Length: 169 mm (6.65")
Overall Length: 309 mm (12.16")
Thickness at Heel: 8.1 mm
Blade Height: 49.5mm
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